French explorers gave wild rice its name, but it’s not actually related to the rice plant. (Oh, those wild and crazy voyageurs.) The Ojibwe people call it manumin; Menominee, Wisconsin is named for the plant. Most commercial wild rice isn’t wild at all; it’s grown in paddies and harvested like any crop. Commercial wild rice tends to be smaller and less flavorful than real wild rice. True wild rice is harvested from canoes by Ojibwe people in northern Minnesota and Ontario.
Wild rice is easier to cook than regular rice:
1. Rinse it in a strainer or a pot.
2. Put the rinsed rice in a saucepan with twice as much water as rice.
3. Bring the water to a boil. Reduce the heat and cover the pot. Cook for 40 minutes or so, until the rice is tender but not mushy. Emma and I like to cook it until the kernels have split from swelling, so the white insides are visible.
Wild rice is very forgiving, so lift the lid and taste it periodically. If you think you need more water, add some. When the rice is done, any leftover water can be saved for broth.
Cooked wild rice keeps in the refrigerator for days and freezes very well. We always cook more than we need, and keep containers of cooked wild rice around to add to dishes. You can add it to most soups. You can put it in biscuits with bits of cheese or onion or garlic. We’re especially fond of it in waffles with pecans, or in pancakes (especially cornmeal ones). It can be adapted to most cuisines; we’ve eaten it with salsa, curry, and Italian sauces. Wild rice makes delicious salad. We’re especially fond of it with a commercial dressing like Annie’s Shitake and Sesame Vinaigrette and almonds or cashews, raisins or apple slices, shredded carrots….
Try it with anything you like. Most cook books have wild rice recipes if you’re not feeling adventurous.
